If you’re looking for a mouthwatering appetizer that never fails to impress, these stuffed mushrooms with cream cheese are the answer. They are rich, creamy, and packed with flavor, making them a perfect addition to any gathering or a cozy night in. With just a few simple ingredients, you can create a dish that will have everyone coming back for seconds.
Ingredients
– 12 large mushrooms
– 8 oz cream cheese, softened
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped bell peppers for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each serving (3 stuffed mushrooms) contains approximately:
– Calories: 220
– Protein: 8g
– Fat: 18g
– Carbohydrates: 9g
– Fiber: 1g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems carefully.
3. Finely chop the mushroom stems and set aside.
4. In a mixing bowl, combine cream cheese, Parmesan cheese, breadcrumbs, and chopped mushroom stems.
5. Add minced garlic, parsley, olive oil, salt, and pepper to the mixture.
6. Use a spoon to fill each mushroom cap with the cream cheese mixture.
7. Place the stuffed mushrooms on a baking sheet.
8. Bake for 20 minutes or until golden brown.
9. Remove from the oven and let cool for a few minutes.
10. Serve warm, garnished with chopped bell peppers if desired.
Alternative Ingredients
You can substitute cream cheese with ricotta or goat cheese for a different flavor. Additionally, gluten-free breadcrumbs can be used for a gluten-free version of the dish.
Serving and Pairings
These stuffed mushrooms pair wonderfully with a crisp salad, garlic bread, or a refreshing dip. They also make a great accompaniment to a glass of white wine or sparkling water.
Storage and Reheating
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes. They can be frozen before baking; just thaw and bake when ready to serve.
Cooking Mistakes
- Overstuffing mushrooms can cause them to burst during baking.
- Not preheating the oven may lead to uneven cooking.
- Using too much garlic can overpower the dish.
- Forgetting to season the filling can result in bland mushrooms.
- Not cleaning the mushrooms properly can leave grit.
Helpful Tips
- Use a variety of mushrooms for different flavors.
- Experiment with different herbs for added freshness.
- Let the cream cheese sit at room temperature for easier mixing.
- For extra crunch, sprinkle more breadcrumbs on top before baking.
FAQs
Can I make stuffed mushrooms ahead of time?
Yes, you can prepare the stuffed mushrooms a few hours ahead and refrigerate them before baking. Just bake them when you’re ready to serve.
What type of mushrooms are best for stuffing?
Large button mushrooms or cremini mushrooms work best as they have a sturdy cap that holds the filling well.
Can I add meat to the filling?
Absolutely! Cooked sausage or ground beef can be added to the cream cheese mixture for a heartier filling.
Are stuffed mushrooms gluten-free?
If using gluten-free breadcrumbs, stuffed mushrooms can be made gluten-free. Always check the labels of your ingredients.
How do I know when the mushrooms are done?
Mushrooms are ready when they are golden brown on top and the filling is heated through, approximately 20 minutes in the oven.
Conclusion
These stuffed mushrooms with cream cheese are an indulgent treat that’s easy to prepare and sure to impress your guests. With their creamy filling and savory flavor, they make for an irresistible appetizer or side dish that everyone will love. Enjoy making this delightful recipe at your next gathering!
Stuffed Mushrooms With Cream Cheese
Ingredients
- 12 large mushrooms
- 8 oz cream cheese softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped bell peppers for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems carefully.
- Finely chop the mushroom stems and set aside.
- In a mixing bowl, combine cream cheese, Parmesan cheese, breadcrumbs, and chopped mushroom stems.
- Add minced garlic, parsley, olive oil, salt, and pepper to the mixture.
- Use a spoon to fill each mushroom cap with the cream cheese mixture.
- Place the stuffed mushrooms on a baking sheet.
- Bake for 20 minutes or until golden brown.
- Remove from the oven and let cool for a few minutes.
- Serve warm, garnished with chopped bell peppers if desired.
